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[–] [deleted] • 6 pts

You had me until that absurd bullet point.

Thought you could just slip it past me like that?

Don't try to push that kind of mis-information. It's dangerous to our democracy.

Non-stick

Laughable.

[–] • 2 pts

Mine is non stick. Idk what you are on about.

[–] [deleted] • 2 pts

the better you get at cooking, the more experience and whatnot, the more stuff doesnt stick to the pan. Having it get too hot too fast, using the wrong oil to fry the wrong food for the wrong period of time will result in sticking.

[–] • 2 pts

Cook with oil or bacon grease, just not seed oils. That way you don't have to soak it or even use a bunch of salt. It just wipes out.

[–] • 2 pts

Butter works, too.

[–] • 0 pt

Butter is fine for scrambled eggs in cast iron/carbon steel, but it will stick if you are doing over easy. Olive oil or any non-seed oil works better. Bacon grease also works. You want something with a higher smoke point than butter.

[+] [deleted] • 1 pt
[–] • 3 pts

I have three that live on my counter: an old Lodge and a Wagner, both circa 1920's, and a Wagner #9 round griddle. I have others I pull out once in a while I'm restoring a Griswold 9 waffle iron, in fact I have half of it seasoning in the oven right now.

[–] [deleted] • 1 pt

You seem like the right one to ask about the right way to season cast iron. I tried grapeseed oil but it seems to be hit or miss so I'm trying avocado oil. Am I doing it right or is there a better oil?

[–] • 1 pt (edited )

I usually use coconut oil. I have used flaxseed oil, but it's not worth the price. The secret is to rub it on a warmish pan, then wipe it off as much as possible. Put it in the oven upside down so any excess drips out,, set the oven to 450-500°, let cook for 10 minutes or so, then turn off the oven and let everything cool to room temp. before you open it. Then repeat the process. If you're restoring an old pan, look into using electrolysis with a 12v battery charger to clean it. The old timers would just throw it in a hot campfire and let it cool in the ashes.

[–] • 1 pt

LOL. I bought all my cast iron skillets at flea markets. So they're probably already older than me.

[–] • 1 pt

I’m starting to understand that anyone other than whites people cooking with an iron skillet is anti white racism because the Jews consider us cattle.

[–] • 1 pt

You should give carbon steel (commonly called black steel) pans a shot. You season them like cast iron (easier, actually) but they heat and cool faster and perform more like a nonstick stainless steel pan. Cast iron pans are like the diesel trucks of pans, while black steel are like the sports cars.

I own cast iron, black steel and stainless pans, all for different things. SS for acidic things -- CI and BS both lose the season in acid, like tomato sauces -- and for pan sauces where I am going to deglaze a fond. (I want it to stick for a pan sauce.) BS for everyday sautéing, charring, etc. CI for frying and for long and slow cooks.

[–] • 1 pt

I have two carbon steel pans. They do have their uses.

[–] [deleted] • 0 pt

Oyyyyyy Veyyyy goy you slipped some anti semitisms into da oven! Kvetch!